Cancoillotte Cheese vs Rocamadour Cheese
Cancoillotte Cheese
Rocamadour Cheese
Cancoillotte Cheese is a smooth, creamy cow-milk cheese from France, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Cancoillotte Cheese?
Cancoillotte is made from cow's milk in the Franche-Comté region of France. This cheese is usually sold in a semi-liquid form and has a smooth, velvety texture with a mild, slightly nutty flavor. It can be enjoyed warm or cold, often melted and served with garlic or wine as flavor enhancers.
What Is Rocamadour Cheese?
Rocamadour is a small, round goat cheese from the Midi-Pyrénées region of France. It belongs to the Cabécou family of cheeses and has a creamy texture with a nutty, sweet flavor that intensifies as it ages. Rocamadour is typically eaten on its own or melted over toast or salads.
What's the Difference Between Cancoillotte Cheese and Rocamadour Cheese?
- Milk type: Cancoillotte Cheese (cow's milk), Rocamadour Cheese (goat's milk)
- Milk treatment: Cancoillotte Cheese (Skim), Rocamadour Cheese (unpasteurized)
- Texture: Cancoillotte Cheese (Smooth, creamy), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Cancoillotte Cheese (None), Rocamadour Cheese (White, soft (early); (matured))
Side-by-Side Comparison
| Cancoillotte Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Franche-Comte | Communes Of The Causses Du Quercy |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Skim | Unpasteurized |
| Texture | Smooth, creamy | Soft and creamy; becomes drier (matured) |
| Rind | None | White, soft (early); (matured) |
| Aging | — | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | — | Mild; becomes stronger |
Taste Comparison: Does Cancoillotte Cheese Taste Like Rocamadour Cheese?
Their flavor profiles are distinct. More specifically, Cancoillotte Cheese shows eaten warm, flavored with pepper, wine, or garlic optional, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell.
Can You Substitute Cancoillotte Cheese for Rocamadour Cheese?
Cancoillotte Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, creamy bite and body where the recipe calls for soft and creamy; becomes drier (matured).
Which Is Better, Cancoillotte Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, creamy cheese, go with Cancoillotte Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Cancoillotte Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Cancoillotte Cheese is made from cow milk; Rocamadour Cheese uses goat.
Is Cancoillotte Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cancoillotte Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Cancoillotte Cheese taste like Rocamadour Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Cancoillotte Cheese made of?
Cancoillotte Cheese is made from cow milk (skim), using rennet rennet. It originates in France.
What is Rocamadour Cheese made of?
Rocamadour Cheese is made from goat milk (unpasteurized). It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.
Which should I choose, Cancoillotte Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cancoillotte Cheese is smooth, creamy, while Rocamadour Cheese is soft and creamy; becomes drier (matured).